Butternut Squash Chocolate Cake
Butternut Squash is similar in flavor and texture to pumpkin, and results in a moist cake. I adapted my recipe to use a cake mix, substituting the butter and eggs for butternut squash, yielding a very delicious Butternut Squash Chocolate Cake!
Why squash? Squash is a good source of Fiber, Vitamins A, C, &E, Calcium, Potassium, and Magnesium.
I have a child sensitive to textures, so this is an excellent way to get him these necessary nutrients without the texture challenge.
I like to use use Applesauce, Pumpkin, etc in various recipes, and decided I’d give it a try with some butternut squash that I’d picked up at our local farmers market.
I have two Chocolate Pumpkin Cake mixes that I make sometimes.
One is from scratch, the other uses a mix.
I haven’t felt well this week, so I went with the mix recipe.
I just substituted the squash for the pumpkin.
If you don’t add the extra spices, it really just tastes like chocolate cake.
The squash replaces the oil and egg yolks.
If you want to enhance the flavor, you can roast/bake the butternut squash before baking it at 375.
Cut it in half lengthwise, remove the seeds, then place cut side down in a baking dish (add about 1 cup water) and roast for about 30 mins.
Since no one here is a huge fan, I didn’t want to enhance anything.
I pureed it as is.
- I Devil’s Food Chocolate Cake Mix
- 2 egg whites
- 2 Tablespoons water
- 1 1/2 cups butternut squash, pureed (can also use 1 can Pumpkin)
- *Can add 1-2 tsp of cinnamon or pumpkin pie spice to spice it up
Preheat oven to 350
Line pan with parchment paper, and I lightly spray some non stick cooking spray
Mix the cake mix, squash, egg whites, and water for 3 minutes with your mixer on Med.
Pour into pan and bake for 35-40 minutes, until toothpick comes out clean.
Top with icing of choice.
Amount Per Serving: Calories: 24Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 28mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 1g